In today’s Standard-Examiner I shared some recipes for Thanksgiving side dishes from Victoria Topham. I met Victoria when she owned Pinon Market in Salt Lake City. She has since sold it, and started A Petite Feast, as a personal chef.
The Draper RC Willey has a top-of-the-line demo kitchen, and last week Victoria was there demonstrating how to make several Thanksgiving dishes, including a stuffed turkey tenderloin, a corn and edamame succotash, and salad made of
shaved brussels sprouts.
Here is the succotash recipe. People might be a little turned off by the “succotash” terminology — those old enough might remember “Sufferin’ Succotash” from the old Warner Bros. cartoons. But the word has a very noble heritage.
“Succotash” originated with the Native Americans living in New England at the time of the Pilgrims. The word is derived from the Narragansett term for “broken corn kernels.”
Although there’s no surviving menu of the original Thanksgiving feast, it’s highly likely that succotash was served. It usually consists of sweet corn and beans — most often, lima beans. In fact, succotash was popular during the Great Depression because it was an inexpensive, protein-rich meal.
In Topham’s updated version, Andouille sausage gives it some spice, and the lima beans are switched out for edamame– more trendy, less mushy. You can use another type of spicy sausage if you prefer. I intend to try it without any meat products because it would be a nourishing vegetarian dish.
A bonus of this recipe is that it doesn’t tie up your oven on Thanksgiving Day, which is precious real estate on Thanksgiving Day with all the turkey roasting and pie-baking going on.
Victoria’s recipe is designed for a “small” Thanksgiving gathering. So if you’re having a crowd, I would double or triple the recipe.
CORN AND EDAMAME SUCCOTASH WITH SPICY SAUSAGE
1 tablespoons olive oil
1 pound spicy smoked sausage, chopped (such as Linguica, dry smoked chorizo or Andouille)
1 cup yellow onion, chopped fine
2 teaspoon garlic, minced
¼ cup red bell pepper, chopped
¼ cup green bell pepper, chopped
½ teaspoon cayenne pepper
2 cups frozen white sweet corn, thawed
2 cups frozen shelled edamame, thawed
1 cup grape tomatoes, halved
1 bunch scallions, minced
¼ cup Italian parsley, minced
Salt and pepper
Heat olive oil in a large sauté pan over medium high heat. Sauté chopped sausage until crispy and browned. Pour off all but 2 tablespoons sausage drippings. Add onions and cook until softened. Add garlic, cayenne, corn and edamame. Sauté until flavors are combined and fragrant. Add tomatoes, parsley and scallions. Adjust salt and pepper. Serve warm or at room temperature.
Makes about 6 to 7 1-cup servings.
— Victoria Topham, Petitefeastutah.com